JPH07102116B2 - Manufacturing method of miso squid - Google Patents

Description

Detailed Description of the Invention

[0001]

The present invention relates to a Kano made <br/> granulation method has torn novel miso.

[0002]

2. Description of the Related Art Toki squid is produced in large quantities and consumed as a snack for snacks, beer, etc. because its taste, texture, etc. match the tastes of Japanese people. Many of these products were powdered seasonings with hot seasoned squid. Further, as such powder seasoning, sugar, salt, chemical seasoning, artificial sweetener, etc. may be blended and used (JP-A-52-28970), salt, sorbit, spice, etc. may be blended and used. (Japanese Patent Publication No. 57-56
No. 860) is known. However, many of these seasonings are salt, sugar, or synthetic chemical seasonings, and tend to be monotonous if the seasoning is a little bit.
If the amount used was somewhat large, it tended to increase. This may have adverse effects on health due to high intake of salt, sugar and synthetic seasoning, and may lead to cracking or swelling of the aftertaste dullness after eating. In addition, when sweeteners such as sugar and sorbit are used, it is easy to absorb moisture in the cracks and it is difficult to store for a long time due to the generation of mold. Also, use miso to season the squid.
Although it is known to be used, this method seasons with miso
Dissolved in high-purity alcohol, or in the form of a solution
Since it is used as a
It was impossible to do.

[0003]

SUMMARY OF THE INVENTION The present invention has been made with the object of remedying such drawbacks of the conventional tear squid.

That is, the present invention reduces the amount of the powdered seasoning to be applied to the tearing blade so that it does not adversely affect the health, and eliminates the astringency of the aftertaste of the aftertaste. and to provide a tear has Kano process can.

[0005] The present invention also aims to provide a Kano process have tore with complex deep flavor not become plain.

[0006] The present invention is rich in storability, and to provide a Kano process have tear can be prevented hygroscopic.

[0007]

Means for Solving the Problems That is, the present invention relates to a method for producing a miso squid squid which is prepared by uniformly adhering a dried miso powder with seasoning powder to a seasoned squid squid. It

The method for producing miso squid according to the present invention is as follows: raw squid is boiled, soaked in seasoning liquid, roasted, rolled to a certain thickness and then torn, seasoning powder and miso dry powder are added.
Is a method for producing a miso squid squid, which comprises adding a powder-mixed seasoning prepared by evenly mixing and mixing so that the whole shavings and the miso are evenly adhered.

The slicing squid of the present invention and a method for producing the same will be described. The squid used as the raw material of the present invention is not particularly limited. For example, various squids such as pine squid, purple squid, true squid, succulent squid, and the like with various meat qualities such as thick to thin.
However, since it is eaten as a squid, it is preferable that the meat is thin and tender than the thick meat.

Since these squids are usually frozen immediately after they are caught, they are thawed during production. Any method may be used for thawing, natural thawing may be performed, or forced thawing may be performed using filtered seawater. After thawing, the head and legs and internal organs are removed, and only the carcass part is removed, and the skin is removed. However, in some cases, the head and foot may be included as a whole or only the head and foot may be used.
For dehulling, the squid body may be split into two pieces and rind with a rind machine, or it may be soaked in water or warm water containing a protein-degrading enzyme such as biopulase (trade name) and stirred to completely remove the rind. May be removed. About 50 for this condition
It is preferable to stir in warm water at 55 ° C for 5 to 6 minutes.
This dehulling may use the mechanical treatment and the enzymatic treatment described above in combination.

The dehulled raw material is boiled. The boil conditions vary slightly depending on squid size, part, freshness, etc.,
Normally 75-80 ° C for 7-8 minutes, 80-85 ° C for 6-7
Minutes or 90 minutes at several minutes. When boiled at 80 ° C. or lower, coagulation of squid protein is not sufficient, and at 90 ° C. or higher, flesh quality becomes too hard, and tearing is good afterwards, but flesh quality tends to yellow. Cool the boil you want. For cooling, it is preferable to immerse the squid in a tank containing water or sprinkle water with a shower or the like for rapid cooling.

[0012] Next, this cooled water is subjected to primary seasoning by immersing it in a seasoning liquid containing a seasoning and a pH adjusting agent. In this seasoning process, first, whether or not it is desired to be cooled is put into a tank containing the seasoning liquid, seasoning is carried out while stirring for the first 3 hours, and then seasoning is carried out for about one day and night while stirring 2-3 times per hour with a timer. It is desirable to immerse the seasoning in the liquid so that the seasoning is sufficiently permeated.

Whether or not the flavor is desired to be seasoned in this way is pulled out from the seasoning liquid and dried. Drying may be natural air drying with outside air or forced warm air drying with warm air. Under the same drying conditions, the degree of drying varies depending on the size, so when drying,
It is desirable to select the size in advance and divide the size into large, medium and small ones for uniform drying. When performing natural drying, the drying conditions are slightly different depending on the temperature or humidity of the outside air, but usually 14 hours for large squid, 12 hours for medium, and 8-10 hours for small. In this way, the water content is about 45%. It may be roasted immediately if it is desired to be dried in this way, but usually it is packed in a box and placed in a refrigerator for about several days to 10 days to make the water even in the basin. , Further homogenize the seasoning.

Next, the squids treated in this way are soaked one by one in a dipping solution for 1 to 10 minutes, preferably for about 5 minutes, and then dipped in a pot. Seasoning solutions include salt, organic acids and sweeteners. It is desirable to use a solution prepared by dissolving the above ingredients in lukewarm water at about 30 to 40 ° C. The concentration of such a seasoning is set to about 2 to 7%, and is appropriately changed according to taste. It is preferable to use succinic acid or citric acid having high solubility as the organic acid of the seasoning. Then, the seasoning dissolved by using lukewarm water permeates the meat quality sufficiently to give the meat a favorable flavor and slightly reduce the meat quality.

The seasoned squid is roasted with a roaster. The roasting temperature is 100 to 120 ° C., preferably 110.
It is carried out at ˜120 ° C. for 5 to 10 minutes, preferably about 8 to 9 minutes. At this time, in order to prevent the squid meat from adhering to the roaster, it is preferable to roast the squid face down. By this roasting, the squid is roasted to give a desirable flavor.

This roasted product is immediately rolled on a roller to a thickness of several mm, preferably 2 to 3 mm, and the meat is torn to a width of several mm, preferably 4 to 6 mm using a ripping machine or the like. For rolling, if you want to roast it with a roaster, stretch it with a first roller that rotates in the same direction up and down, and then apply it to a second variable speed roller with a different vertical rotation speed. It is desirable to use such a two-stage roller because it is thick and plump and soft. The size of the product is determined in this roller and tearing process. If it's too thick, it's hard to bite with your teeth, and if it's too thin, you want a good texture. Considering these points, the thickness is preferably about 2 to 3 mm and the width is about 10 to 15 mm as described above.

Secondary seasoning is carried out by adding a seasoning to the cracked squid. It is preferable that the seasoning powder and the mixed seasoning powder of miso dry powder are added and mixed while the squid is warm, and the mixture is allowed to stand overnight to allow the seasoning to blend in. How well the seasoning adheres when these seasoning powders are added and mixed while the squid is warm. At this time, if the seasoning used in the primary seasoning and the broth pickling and the seasoning are different, the flavors of the two are different, so that a very complex and desirable flavor is provided in combination with the flavor of meat. As the seasoning, for example, sugar, edible organic acid, glutamic acid, amino acid, sodium inosinate and the like are used. In particular, malic acid is used as an organic acid, and glycine among amino acids,
The use of monoaminomonocarboxylic acid such as alanine synergistically works with succinic acid used in the seasoning solution to remarkably improve the flavor of miso squid. In this sense, the amount of succinic acid: malic acid: monoaminomonocarboxylic acid used is 1: 2
A 3: 3-4 weight ratio is desirable. It is preferably 2 to 7%, and preferably about 5%, based on the seasoning powder. Moreover, the monoaminomonocarboxylic acid is in harmony with the flavor of the squid and the miso so that the flavor of the product is further improved.

Miso dry powder is usually used as the miso. As the raw material miso, various conventionally known miso can be used. Examples of such miso include rice miso (white miso, Edo sweet miso, aishiro miso, light dry miso, red dry miso, etc.), barley miso, bean miso and the like. In addition, nutrient-enriched miso or low-chlorinated miso with enhanced nutrients such as calcium and vitamins A, B ₁ and B ₂ may be used.
Further, processed miso such as yuzu miso, sea bream miso and peanut miso may be used. These are usually used in the form of dry powder. Freeze vacuum drying or spray drying is performed as a drying method. The dried miso powder thus obtained may be added as it is, or may be added with miso mixed with dried shredded products such as leeks, wakame, and burdock. Also,
The dry powder miso may be formed into granules for use. Also,
Miso dry powder, in addition how tear seasoning powder and simultaneous
It With miso dry powder, especially the miso dry powder tear how adsorption, both preferred because they adhere closely adhered. The amount of miso used is 2 to 10 with respect to the raw squid
% Is preferable from the viewpoint of flavor. By doing so, the amount of the chemical seasoning currently used can be reduced to about 1/2 or less. When the dried powder is mixed and homogenized, the miso adheres to the dried powder and the two become integrated to exhibit a peculiar preferable flavor. The combination with such a powdered mixed seasoning containing squid and miso is novel and its flavor is unique. According to the present invention, since the type and amount of miso to be used can be appropriately adjusted, it is possible to appropriately change the flavor of the product from one with a strong miso flavor to one in which both flavors are in harmony, and one with a strong squid flavor. it can. Whichever the amount used, the miso squid according to the present invention exhibits a unique deep flavor, the amount of the chemical seasoning used can be reduced, and furthermore, the scab of the aftertaste after eating does not occur, and the novel It becomes a squid with a miso flavor.

Next, the present invention will be specifically described with reference to examples.

[Example] The caught and frozen bundled squid was naturally thawed for about 1 day. The ears and head and feet of this thawed meat were removed, only the carcass was cut, cut into two pieces, and skinned with a skinning machine.

Next, whether it is desired to be skinned 100-130k
g was put in a molt machine, water was added, and the temperature was kept at about 55 ° C. while pouring hot water, 50 g of protein degrading enzyme [Bioprase (trade name)] was added, and the mixture was stirred for about 5 to 6 minutes to molt. The skin to be dehulled was boiled in hot water at about 85 ° C. for about 3 minutes, passed through a squid washing machine twice to be cooled, and further immersed in a tank containing water for cooling.

[0021] For 100 kg of the raw material, sugar 3.0 g, salt 1.0 g, 2% sodium glutamate 150 g, sodium succinate 150 g, quality improver ADF (formulation consisting of phosphate and powdered acetic acid) per 100 kg of raw material
(Product name) 200g, Neotogen STS (sweetener)
(Brand name) 50 g, sorbit solution 1.0 kg, pH adjuster (preparation consisting of 90% acetic acid, phytic acid and phosphate) 0.7 l, 72 g of potassium sorbate is immersed in a solution of 3 l of water, A primary seasoning process was performed. In this seasoning treatment, whether to be cooled or not is added to the seasoning solution, stirred for about 3 hours, and then rotated 2 to 3 times in 1 hour, but immersed in the seasoning solution for one day to prevent uneven seasoning. .
Thus, whether or not the primary seasoning was desired was taken out from the seasoning tank, naturally dried for about 14 hours in the open air, and a certain amount of this was packed in a box and left in the refrigerator for about 1 week to carry out apricot.

About 5 to 6 kg of this is put in a basket and water
1, a brewing vinegar (MHV) 20 liters, succinic acid 1 kg, brewing vinegar (MZV) 30 liters, salt 2 kg, and sorbit 15 liters were soaked at a temperature of about 35 ° C. for 1 minute in each basket for 5 minutes. After soaking, drain the water, put them one by one in a roaster with the surface down, and at about 110-120 ° C for 8 ~.
Roast for 9 minutes while adjusting the heat power and speed, and immediately apply it to the first roller that rotates in the same direction up and down to a thickness of 2.5 to 3.5 m.
rolled to m. Next, the gear ratio (1:
1.2 to 1: 1.5) with a roller gap of 2 to 3 mm
As a result, when rolled squid was applied, one side of the squid squid of the raw material stretched by the first roller was pulled back, and a thick, plump and soft squid could be obtained. Next, this was torn to a width of about 10 to 15 mm with a tearing machine, and the torn pieces were collected to make 10 kg.

While warming 10 kg of this squid, 70 g of sodium glutamate, 350 g of dried miso powder, 140 g of sugar, 10 g of sweeteners (stevia and licorice), 6 g of alanine, 10 g of salt, 10 g of calcium phosphate, proteolytic enzyme (HAP, HVP). A finishing powder seasoning prepared by mixing 100 g and 4 g of paprika pigment was torn and sprinkled on 700 g. Let it sit overnight and let it season well,
It was dried with a dryer so that the water content was 27 to 30%. In this way, the seasoning powder and the miso cracker adhered well and a miso cracker with a good flavor could be obtained. As shown in FIG. 1, this product is obtained by uniformly sprinkling the seasoning squid (1) with the powdered seasoning (2) and the miso (3) and adhering it thereto. This was packaged into a product.

[0024]

EFFECTS OF THE INVENTION The miso squid of the present invention has a high flavor because the seasoning penetrates into the squid squid and the seasoning and miso adhere to the surface. Moreover, since the amount of the miso used can be adjusted appropriately, the flavor of the squid and miso can be harmonized, or the miso and squid flavors can be enhanced. Moreover, the amounts of salt, sugar and chemical seasonings can be adjusted appropriately. In particular, in the present invention, if monoaminomonocarboxylic acids such as alanine and glycine are used as a seasoning, the flavors of miso and these amino acids are harmonized, and the flavor is further enhanced. Moreover, the obtained product has low hygroscopicity and high storability.

[Brief description of drawings]

FIG. 1 shows a perspective view of a torn raft according to the invention.

[Explanation of symbols]

 (1) Seasoning cracker (2) Powder seasoning (3) Miso dry powder

Claims (3)

[Claims] 1. Boiled raw squid and soak it in seasoning liquid,
Roast it, roll it to a certain thickness, tear it to a width of a few mm, and add powdered seasoning prepared by evenly mixing seasoning powder and miso dry powder to make the whole uniform. A method for producing a miso squid, which comprises mixing and uniformly adhering the seasoning powder and the miso dry powder. 2. The method for producing miso squid according to claim 1, wherein the amount of the dried miso powder added is about 2 to 10% with respect to the squid. 3. The method for producing miso squid according to claim 1, wherein monoaminomonocarboxylic acid is used as the seasoning powder, and this is adhered to the dried miso powder.